Mint Chocolate Chip Fudge
Mint Chocolate Chip Fudge is made with a fudgy brownie layer, a thick layer of creamy mint fudge, and topped with sweet and crunchy chocolate chips. The perfect chocolate mint dessert to serve for St. Patrick’s Day or another holiday season with its festive bright green color and delicious flavors.
Mint Chocolate Chip Fudge
First, make the fudgy mint brownies with flour, melted chocolate chips, cocoa powder, peppermint extract, eggs, butter, sugar, and the secret ingredient, espresso powder. Then, the mint chocolate chip fudge is made with white chocolate, sweetened condensed milk, mint extract, chocolate chips, and gel food coloring. You will need a candy thermometer and a prepared pan lined with parchment paper for this recipe too.
Melt the chocolate chips with the condensed milk in a large glass bowl. Then, add a few drops of food coloring at a time until you get the desired color. Pour it onto the prepared and cooled brownies and then press the mini chips into the top of the fudge. Cool completely before serving. The creamy mint fudge is both chocolatey and minty for a unique taste everyone will love. I love making fudges, among my favorites, include No Bake Nutella Fudge, Pumpkin Fudge, and Patriotic Fudge.
Recipe variations:
- Other flavors: You can also try other flavors like lemon, orange, banana, strawberry, or vanilla and change the color as you wish.
- Add nuts: Chopped walnuts or pecans would be a delicious addition to this mint chocolate chip fudge.
- No brownies: You can skip the brownies and just make the fudge for a lighter mint chocolate chip fudge dessert that only takes a few minutes to prepare.
- Use boxed brownies: Alternatively, use boxed brownie mix instead of making your own to shorten prep time.
- Chocolate chip cookies: For something different, use chocolate chip cookie dough instead of brownies on the bottom.
- Frosted fudge: Make your fudge even more decadent with a layer of mint chocolate chip frosting on top.
How to store leftovers:
- Store: Refrigerate your leftovers in an airtight container for up to a week.
- Freeze: Wrap fudge in aluminum foil or plastic and place it in freezer bags to freeze for up to 90 days.
- Thaw: For the best results, thaw overnight in the fridge.
Frequently asked questions
Why is my fudge not getting hard?
If you do not bring the chocolate up to the right temperature, it will not harden as it should. That is why you should use a candy thermometer. The chocolate should be brought to between 234 degrees F and 240 degrees F for it to get to the right consistency. You may also have used too much liquid for it to harden correctly.
What is the easiest way to melt chocolate?
Melt the chocolate chips in a glass bowl in the microwave for easier melting. Stir every 20 to 30 seconds until it is smooth. This is the fastest way to melt chocolate. If you are using a chocolate bar, chop it up into small pieces so it will melt evenly. But always stir every 20 to 30 seconds to prevent lumps or burning.
Can I use something besides mint?
You can use any kind of flavor you like from strawberry to blueberry or even lemon, lime, or orange. Then, change the food coloring to make the white chocolate the color you like. You can even add chopped fruit in the fudge or on top for extra flavor.
More mint-themed recipes:
Mint Chocolate Chip Fudge
Ingredients
Fudgy Mint Brownies:
- 1 cup white granulated sugar
- 1 stick unsalted butter at room temperature
- 2 large eggs at room temperature
- 10 ounces dark chocolate melted
- 2 tablespoons unsweetened cocoa powder
- 1/2 tbsp espresso powder
- 2 tablespoons warm water
- 1 teaspoon mint extract
- 1/2 cup all purpose flour
- 1/2 cup chocolate chips
Mint Chocolate Chip Fudge:
- 20 ounces white chocolate
- 1 cup condensed milk
- gel food coloring - spring green color
- 1 teaspoon mint extract
- 1 cup mini chocolate chips
- 1 cup chocolate chips
Instructions
Fudgy Mint Brownies:
- Preheat oven to 350F. Position the oven rack in the middle of the oven.
- Place parchment paper in a 9X9 inch pan so it covers the bottom and 2 sides (to facilitate the brownie/fudge removal). Butter the pan or spray it with baking spray and set aside.
- Add 10 ounces of chocolate melts or chopped chocolate to a microwave-safe bowl and microwave for 25-30 seconds, stir using a rubber spatula and microwave again for 25-30 seconds. Stir well, and if needed microwave again for a few seconds, careful not to burn the chocolate.
- Stir well the melted chocolate until smooth and set aside.
- In a mixing bowl, cream butter and sugar until the mixture is light, pale, and fluffy. Stop once to scrape the sides and bottom of the bowl.
- Add the eggs one at a time and whisk well on low-medium speed after each addition. Add mint extract and mix again for about 5 minutes on medium-high speed.
- In a small bowl or cup, mix the espresso powder with warm water until the espresso powder has fully dissolved.
- Add the espresso mixture and melted chocolate to the batter and mix on low-medium speed until just combined. Stop once to scrape the sides and bottom of the bowl.
- In a separate bowl, whisk together flour and cocoa powder and add the mixture to the batter. Mix on low speed until just combined, or fold it in with a spatula.
- Using a spatula, fold in ½ cup of mini chocolate chips.
- Pour the batter into the prepared pan, and use a spatula to spread the batter evenly over the entire pan.
- Bake for 35-40 minutes or until an inserted toothpick comes out covered in a few sticky crumbs. I baked my brownies for 35 minutes.
- Let the brownie cool down to room temperature before adding the mint chocolate chip fudge layer.
- If the brownie layer is not very flat use a spatula to level it by pressing down the sides of the brownie.
Mint Chocolate Chip Fudge:
- Combine the white chocolate and condensed milk in a large, microwave-safe bowl.
- Microwave in 20-second increments and stir after each one until the chocolate has melted. It took me two intervals ONLY to fully melt the chocolate, make sure you stir well before you microwave again, as the remaining residual heat will melt the chocolate.
- Note: If you are using regular chocolate, make sure you chop it into small pieces before adding it to the bowl to microwave.
- Stir well until smooth, add a few drops of gel food color and the mint extract. Stir using a spatula until well combined and the color has been distributed equally.
- Pour mixture into the lined pan over the cooled brownies, and top with 1 cup of mini chocolate chips. Slightly press the mini chocolate chips into the fudge and refrigerate for at least 1 hour before serving.
- Run a knife through the sides of the pan without parchment paper, lift the dessert out of the pan, place it on a cutting board, and using a sharp knife cut it into squares. Clean the knife a few times as brownie bites may stick to it.
- The fudge can be stored at room temperature for 3-4 days. Enjoy!
Nutrition
Video
Recipe tips:
- Use both mini chips and regular chocolate chips for your mint chocolate fudge. The mini chips are for the top and the regular ones are for melting.
- Wrap this fudge in plastic and it makes a great gift for the holiday season.
- Add a pinch of salt to your fudge while melting for extra flavor.
- To get the perfect slice every time, run your knife under hot water and wipe with a paper towel before slicing.
- Place the pan on a baking sheet when baking the brownies for the fudgiest texture.
- Gel Food Coloring – this set comes in a variety of colors and it won’t add extra water to your fudge, which is great, I used the Spring Green color.
- Mint Extract – a little goes a long way, the mint flavor is refreshing and works perfectly in this chocolaty recipe.
- 9×9 inch pan – I use it for many recipes, brownies, fudge, and blondies. Its quality is great and I like the perfect measurements, it works great for smaller-batch recipes.
